In order to take a break from the downward tone of my first few blog entries, I have decided to diverge slightly from the main topic of Multiple Sclerosis. I figured I would switch over to something I know a lot about and is one of my passions: Food.
I love to cook... It's one of my favorite pastimes. Food can be the great equalizer, bringing people together and making people happy. When I cook (and make something somewhat edible) I can make people smile, make people happy. I love that feeling... the feeling of being able to create something that others enjoy. In a way, cooking has helped fill the gap left by my inability to play music.
I am on a cooking mission (I have heard the audio tape and tossed it before it self destructed): find the perfect meatball recipe. The meatball is one of the greatest culinary triumphs when done correctly, and there are hundreds of variations out there. Below is one of my favorite recipes, and I hope that it becomes one of yours.
1lb Ground Beef
3/4 Cup Grated Parmigiano Reggiano
1/2 Cup Well-Crumbled Ricotta Salata
1 Cup Italian Seasoned Bread Crumbs
2 Large Eggs
1 Cup Red Wine
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons Dried Parsley
1/2 Teaspoon Powdered Garlic
1/2 Teaspoon Crushed Red Pepper
Combine ground beef, Parmigiano, Ricotta, bread crumbs, eggs, parsley, garlic, and red pepper. Mix until incorporated; make sure you don't over work the meat. Your hands are the best mixing tool. Form into balls (I tend to do a palm sized, but you can use any size you like... just adjust your cooking time.) Place on a plate or in a bowl, covered, and set aside in the fridge for between 20-30 minutes.

Heat the olive oil on medium heat and brown meatballs on all sides. Drain any fat and oil, set meatballs in the pan over low heat, and add the red wine. Simmer at low temperature for 3-5 minutes on each side. Transfer to your favorite gravy (red sauce for the uninitiated) and cook for at least 1 hour.
Bonus Recipe: My favorite gravy.
1 Tablespoon Finely Chopped Garlic
1 Medium Yellow Onion, Quartered
2 Tablespoons Dried Parsley
1 Tablespoon Dried Basil
1/2 Tablespoon Crushed Red Pepper
1/2 Tablespoon Granulated Sugar
2 Tablespoons Extra Virgin Olive Oil
2 Cans of Crushed Tomatoes (28oz)
1/2 Cup Water
1/4 Cup Red Wine
1lb Italian Sausage (I prefer spicy, but use your favorite)
1/2lb Boneless Pork Loin (Cubed)
1/2lb Skirt Steak (Cubed)
1lb Meatballs (See Above)
Brown the pork, steak, and sausage in olive oil. Add garlic and onion and saute until the garlic is browned. Add tomatoes, parsley, basil, red pepper, water, red wine, and sugar. Heat through on low heat. Add meatballs and continue to cook for at least 1 hour.
I hope you enjoy.
Thanks,
Adam






